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Examine Out the Prime 10 Finalists within the Paint the City Mango Cocktail Competitors


Take a look at the Prime 10 Semi-Finalists within the Paint the City Mango with Mango Shotta who’re within the working to win a visit to Tales of the Cocktail and money prizes as much as $2,000.

The grand prize winner shall be featured in Chilled Journal. Good luck, bartenders!

Lola Bunny

by Stacie Valle

Substances

  • 2 ½ oz. Mango Shotta
  • 1 slice ginger
  • 1 oz. lime
  • 1 oz. carrot juice

Preparation

  1. Slice ginger and muddle in a shaker add carrot juice, lime juice and Mango Shotta shake with ice.
  2. Pressure over crushed ice, garnish with a grated frozen jalapeno on high.

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Shoot Your Shotta Shot

by Stacie Valle

Substances

  • ¾ oz. lime
  • ¾ oz. mango aloe vera
  • ½ oz. Mango Shotta
  • Recent ginger half rim

Preparation

  1. Add lime, mango aloe and Mango Shotta to a shaker with ice and pressure right into a recent ginger rimmed glass/shot glass.

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I Shot’ta the Sherriff

by Angela Wooden

Substances

  • 1 oz. Mango Shotta
  • ¾ oz. Sazerac Rye
  • ½ oz. Amaro Nonino
  • ½ oz. Luxardo Maraschino Liqueur
  • ¾ oz. lemon juice

Preparation

  1. Add all components to shaker and shake.
  2. Pressure into Chilled Coupe Glass Garnish with lemon peel fancy twist.

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Sizzle and Spice

by Angela Wooden

Substances

  • 1 oz. Mango Shotta
  • ½ oz. Chinola ardour fruit
  • ½ oz. honey ginger syrup

Preparation

  1. Shake and pressure into shot glass.
  2. Garnish with mango slice with sugar/tajin mix.

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Legend of the Farm

by Marlos Gudiel

Substances

  • 1 oz. Del Maguey, Vida Mezcal
  • 1 oz. Mango Shotta 
  • ½ oz. Galiano
  • 1 1/2 oz. Turmeric Lemon Elixir*

Preparation

  1. Add all components right into a shaker, add ice, then shake it vigorously for about 7 to 10 seconds, then double pressure it right into a Nick & Nora Glass, garnish with a purple Borage flower.

*Turmeric Lemon Elixir


Substances

  • 7 grams turmeric powder
  • 8 oz. white sugar
  • water

Preparation

  1. Mix 7 grams of turmeric powder in a cup stuffed with 8 oz. of boiling water, stir to combine it utterly, then add 8 oz. of granulated white sugar, stir till diluted utterly, then let calm down for 45 minutes.
  2. Then add 8oz. of freshly squeezed lemon juice, stir till it’s blended utterly.

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The Final Sling Shot

by Marlos Gudiel

Substances

  • ¾ oz. Mango Shotta 
  • ¾ oz. Yellow Chartreuse
  • ½ oz. Ardour Fruit Puree

Preparation

  1. Add all components right into a shaker, add ice, then shake it vigorously for about 5 seconds, then pressure it right into a Qappda whiskey shot glass, garnish with orange peel, trimmed, 3 center cuts, intertwined, place onto shot glass.

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Morning in Tulum

by Sarah Zaragoza

Substances

  • 1 1/2 oz. Mango Shotta
  • 3/4 oz. mango leaf demerara easy syrup*
  • 3/4 oz. recent squeezed orange juice
  • 1/2 oz. recent squeezed lime juice
  • 1/2 oz. egg white

Preparation

  1. In a shaker with ice, mix Mango Shotta, easy syrup, orange juice, lime juice, and egg white.
  2. Moist shake till shaker is frosty, then pressure right into a clear shaker.
  3. Dry shake for 15 seconds and pour right into a frosted coupe glass.
  4. Garnish with orange peel and three drops of Angostura fragrant bitters.

*Mango Leaf Demerara Easy Syrup


Substances

  • ¾ cup filtered water
  • 1/4 cup demerara sugar
  • 3 grams dried mango leaves

Preparation

  1. Make the mango leaf demerara easy syrup by including filtered water and demerara sugar to a small sauce pan.
  2. Carry to a low boil and whisk till sugar is dissolved.
  3. Add dried mango leaves, cowl, scale back warmth, and simmer for 10 minutes.
  4. Take away from warmth and permit to chill to room temperature.
  5. Take away leaves.

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Salsa the Day Away

by Sarah Zaragoza

Substances

  • 1 oz. Mango Shotta
  • 3/4 oz. natural tomato juice
  • 1/4 reposado tequila

Preparation

  1. Mix Mango Shotta, tomato juice, and reposado tequila in a shaker with ice.
  2. Moist shake for five seconds.
  3. Pressure right into a shot glass.
  4. Garnish with a seasoned* lime.

*Lime Seasoning


Substances

  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder, 0.5 tsp high-quality kosher salt
  • 0.25 tsp onion powder, 0.5 tsp high-quality kosher salt, 1/8 tsp floor black pepper
  • 0.25 tsp Tajín

Preparation

  1. Combine components.

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The Complete Mango Shotta Enchilada

by Celina Zavala

Substances

  • 2 oz. Mango Shotta
  • 1 oz. Pineapple
  • 3/4 oz. Freah Squeezed Lime
  • 3/4 oz. Enchilada Sauce Purée*
  • 1/2 oz. Mango Easy Syrup**

Preparation

  1. Rim half of a double old school glass with tajín and put aside.
  2. Place all components in shaker with a scoop of ice and shake vigorously.
  3. Pressure contents into the rimmed glass and fill with ice.
  4. Torch a cherry tomato, slice of jalapeño and cubed mango chunk and skewer by way of a cocktail choose, place on high of glass.

*Enchilada purée


Substances

  • 2 Roma tomatoes
  • 2 deseed jalapeños
  • juice of 1 lime
  • pinch of salt
  • cilantro

Preparation

  1. roast 2 Roma tomatoes and a couple of deseed jalapeños till calmly charred.
  2. Mix complete with the juice of 1 lime, a pinch of salt and a bushel of cilantro till clean.
  3. Double pressure to take away all seeds and stems and bottle up!
  4. Garnish with A torched cherry tomato, slice of jalapeño and cubed mango picked.

**Mango Easy Syrup


Substances

  • 1/2 mango
  • sugar
  • water

Preparation

  1. Carry one cup of water, one cup of sugar and the juice and flesh of half a mango to a gentle boil.
  2. Flip off warmth and let it cool.
  3. Double pressure and bottle!

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Shoot Your Shotta

by Celina Zavala

Substances

  • 1 ozMango Shotta
  • 1/2 ozPineapple juice
  • Topped with about .5 ozof spicy tamarind mango foam*

Preparation

  1. Shake the Mango Shotta and pineapple juice in tin, then pressure into shot glass.
  2. Prime with the spicy tamarind mango foam.

*Spicy tamarind mango foam


Substances

  • 1 ozof Ancho Reyes Chile Ancho Liqueur
  • 2 ozof Raft Pineapple Tamarind syrup
  • .5 ozof Mango easy syrup
  • 2 egg whites

Preparation

  1. mix 1oz of Ancho Reyes Chile Ancho Liqueur, 2oz of Raft Pineapple Tamarind syrup and .5oz of Mango easy syrup with 2 egg whites in ISI canister.
  2. Cost and shake vigorously.
  3. Cost a second time and place in fridge for no less than half-hour.

**Mango Easy Syrup


Substances

  • 1 mango
  • water
  • sugar

Preparation

  1. Carry one cup of water, one cup of sugar and the juice and flesh of half a mango to a gentle boil.
  2. Flip off warmth and let it cool.
  3. Double pressure and bottle!

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Coco-Mango Creamsicle

by Jessica Switaj

Substances

  • 2 oz. Mango Shotta
  • 1/2 oz. Aperol
  • 1 ozMango Nectar
  • 1/2 ozCream of Coconut
  • Small scoop Vanilla Ice Cream

Preparation

  1. Mix Mango Shotta, Aperol, mango nectar and cream of coconut in a cocktail shaker with ice.
  2. Shake till chilled and frothy.
  3. Pressure right into a rocks glass filled with ice.
  4. Prime with a small scoop of vanilla ice cream.
  5. Garnish with a slice of ripe mango and a sprig of mint.

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Mango Magma

by Jessica Switaj

Substances

  • 1 oz. Mango Shotta
  • 1/2 oz. Chili Liqueur (I used Giffard Pimente de Espelette)
  • 1/2 oz. Lime Juice

Preparation

  1. Rim shot glass utilizing honey and Tajín.
  2. Mix shooter components in a cocktail shaker with ice.
  3. Shake to sit back, then pour into shot glass.
  4. Garnish with a Key Lime wheel.

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Sizzlin’ Lassi

by Kristin Amron

Substances

  • 2 oz. Mango Shotta Tequila
  • 2 oz. Mango infused low-fat yogurt spiced with Smoked Paprika and Turmeric*
  • 1 ozCarrot juice
  • 3/4 oz. Jalapeno Honey syrup**
  • 226 g of chopped mango

Preparation

  1. Add all components right into a blender with 2 cups of crushed ice.
  2. Mix for 3-4 minutes for till creamy.
  3. Pour right into a poco glass.
  4. Garnish with 2 straws, mint sprigs and sprinkled with smoked paprika.

*Mango infused low-fat yogurt combine


Substances

  • 4 tbsps. of low-fat yogurt
  • 1 tbsp Mango nectar
  • 1/4 tsp smoked paprika
  • 1/4 tsp smoked paprika

Preparation

  1. Combine components collectively till creamy.

**Jalapeno Honey


Substances

  • 1 cup of clover honey
  • 1 cup of water
  • 8 g of sliced jalapeno

Preparation

  1. Warmth for 10 minutes on medium warmth.
  2. Positive strained when cooled. 

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Hearth Dancer

by Kristin Amron

Substances

  • 1 oz. Mango Shotta Tequila
  • 1/2 oz. Ancho Verde Chili liqueur
  • 1/2 oz. Carrot juice

Preparation

  1. Place all components right into a shaker tin with ice and shake for 10 seconds.
  2. Pressure right into a 2 ozshot glass Garnish with a lime wheel for added trace of citrus if desired.

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Spicy Bunny

by Terrance Allen

Substances

  • 3 dime sized slices of Ginger
  • 3/4 oz. Cilantro Easy Syrup
  • 3/4 oz. Recent Lime Juice
  • 2 oz. Mango Shotta
  • 1 oz. Recent Carrot Juice

Preparation

  1. Muddle the three items of ginger with the cilantro easy.
  2. Add the lime juice, Mango Shotta and the carrot juice.
  3. Add ice and shake.
  4. Double pressure over recent ice.
  5. Lime wheel and 1 cilantro sprig.

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Bell Shot

by Terrance Allen

Substances

  • 4 strips of orange bell pepper
  • 1 1/2 oz. Mango Shotta
  • 1/2 oz. Recent Orange juice

Preparation

  1. Muddle 3 items of the bell pepper.
  2. Add the Mango Shotta and the orange juice.
  3. Add ice and shake.
  4. Pressure into glass.
  5. Garnish one piece of orange bell pepper.

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Tropic Like It’s Sizzling

by Ryne Hoffman

Substances

  • 1 1/4 Mango Shotta
  • 1 Stoli Chamoy
  • 3/4 clarified pineapple
  • 3/4 cucumber watermelon cordial*
  • 3/4 lime

Preparation

  1. Mix all components collectively, shake, and pressure into serving glass.

Extra Notes

This cocktail was created as a poolside sipper to beat the summer time warmth! Impressed by Mango flavored Mexican sweet, it’s a cool and refreshing tipple with a pleasant zing offered by the Mango Shotta on the end.

*Cucumber Watermelon Cordial


Substances

  • watermelon
  • cucumber
  • salt
  • sugar
  • water

Preparation

  1. *Cucumber Watermelon Cordial
  2. Then, pressure out cucumber & mix with sugar by weight with infused water.
  3. Individually, blitz 5-6 slices watermelon with 250ml sizzling water & 5g salt & let it steep for 10-Quarter-hour.
  4. Then, pressure out watermelon & mix with sugar by weight with infused water.
  5. Lastly mix each syrups at a 1:1 ratio for last product.
  6. Garnish with mint, sliced jalapeno, smoked cinnamon stick, & a chamoytajiín rim.

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The Sizzling Shotta!

by Ryne Hoffman

Substances

  • 1 1/2 Mango Shotta
  • ½ oz. Recent ginger juice*
  • 1 drop Thai chili oil on high of shot
  • Lime wedge and Cucumber slice garnish

Preparation

  1. Mix first 2 components collectively, shake, and pressure into shooter glass.
  2. Apply chili oil drop to high after straining.
  3. For serving, first chunk the lime, take the shot, wait till it will get sizzling, then extinguish it with the cucumber slice.
  4. Garnish with lime wedge and cucumber slice.

*Ginger Juice


Substances

  • 5 ozginger
  • water

Preparation

  1. Measure out 5oz of ginger, peeled or unpeeled.
  2. Add ginger and 1 cup of water to a blender, then mix until clean – about 30 seconds to 1 minute.
  3. Pressure out ginger remnants by way of superbag or high-quality strainer. 

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Cactus Coolin’ 

by Troy DelGrosso

Substances

  • 1 3/4 oz. Mango Shotta
  • 1/2 oz. Mezcal
  • 1/2 oz. Orgeat
  • 3/4 oz. Passionfruit syrup
  • 1 ozAcid Adjusted Pineapple juice*

Preparation

  1. Carry all components collectively in a cocktail shaker, fill with ice and shake arduous for 10-13 seconds.
  2. Seize your glassware and fill midway with pebble ice.
  3. Pressure cocktail, and high with extra pebble ice.
  4. Garnish with an enormous bundle of mint, mango mud and a slice of mango with tajin (non-obligatory).

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Mango Handshake

by Troy DelGrosso

Substances

  • 3/4 oz. Mango Shotta
  • 1/4 oz. Chareau Aloe Liqueur
  • 1/4 Fernet Branca

Preparation

  1. Put Mango Shotta and Aloe liqueur collectively in a cocktail shaker, shake arduous for 10 seconds and double pressure in to shot glass.
  2. Float .25oz of Fernet Branca on high.
  3. Garnish with lime slice with black Hawaiian black salt.

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The put up Examine Out the Prime 10 Finalists within the Paint the City Mango Cocktail Competitors appeared first on Chilled Journal.

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